Passed Hors d oeuvres. Stationary Displays

Passed Hors d’oeuvres 25 piece increments Petite Legal’s Signature Crab Cake jumbo lump crab, mustard sauce 5.00 Bang Bang Cauliflower kung pao 4.00...
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Passed Hors d’oeuvres

25 piece increments

Petite Legal’s Signature Crab Cake jumbo lump crab, mustard sauce 5.00 Bang Bang Cauliflower kung pao 4.00 Hot Lump Crab Dip horseradish, cheddar and cream cheese, seafood chips 4.00 Scallop Wrapped in Bacon 4.00 Tuna Sashimi* 4.00 Lobster, Avocado Toast 6.00 Grilled Shrimp & Chorizo Lollipop 4.00 Seasonal Bruschetta 3.00 • tomato, scallion, basil, garlic • mushrooms, olives, truffle oil Chicken Satay peanut sauce 4.00

Beef & Goat Cheese Crostini sliced tenderloin, herbed cheese 4.00

Stationary Displays

small serves 20 ppl

large serves 30 ppl

Treasures of the Reef*

Sliders

available as a raw bar for parties of 50 or more

select one

an assortment of freshly shucked and chilled raw shellfish small 180.00 large 270.00

Tuna Burger freshly ground tuna, chili paste, crumbs, spices Beef Burger with cheese small 120.00 large 180.00

New England Clam Chowder

Jumbo Shrimp Cocktail

small 125.00 large 180.00

45.00 per pound (15-17 pieces each)

Seafood Antipasto

Salad Trio

grilled shrimp, calamari, marinated clams, mussels small 125.00 large 175.00

Grilled Vegetable Skewers

balsamic glaze small 75.00 large 110.00

Sushi Boat*

available in Peabody & Burlington only

Caesar Salad romaine, garlic croutons, shaved romano, creamy dressing

House Salad cherry tomato, shaved carrot and sunflower seeds, creamy romano peppercorn dressing

Vine Ripe Tomato & Manouri Cheese Salad cucumber, basil, pickled red onion, extra virgin olive oil

small 115.00 large 175.00

Cheese Board

Chef’s choice – maki, nigiri, sashimi small 130.00 large 330.00

seasonal fruit, assorted crackers small 115.00 large 175.00

Kung Pao Jumbo Chicken Wings

Dessert Platter

small 75.00 large 110.00

assorted mini desserts small 125.00 large 180.00

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. More information about the safety of consuming raw food is available upon request. Menu subject to gratuity, 3% administrative fee, applicable tax 10/16

Group Dinners

Dinner 1: Fintastic

Dinner 2: Crabulous

First Course

First Course

New England Clam Chowder

New England Clam Chowder

House Salad

cherry tomato, shaved carrot and sunflower seeds, creamy peppercorn dressing

Second Course Classic Caesar Salad romaine, garlic croutons, shaved romano, creamy dressing

Entrée Nutty Faroe Island Salmon

almond encrusted, sautéed in a lemon caper butter sauce, mushroom ravioli and spinach

Baked Stuffed Shrimp

jumbo shrimp, buttery crabmeat stuffing, seasonal vegetable

Marinated Grilled Chicken broccoli, mashed potatoes, lemon chive butter sauce vegetarian option available upon request

Entrée Legal’s Signature Crab Cakes

two jumbo lump crab cakes, mustard sauce, seasonal salad

Char Grilled Faroe Island Salmon & Shrimp jasmine rice, seasonal vegetable

Char Grilled 8 oz. Filet Mignon*

lemon, parsley, anchovy butter, served medium mashed potatoes and broccoli vegetarian option available upon request

Dessert Boston Cream Pie

chocolate sauce, rum caramel sauce, toffee almond crunch

Key Lime Pie

lime cream, pomegranate sauce

55.00 per person

Dessert Chef’s Seasonal Dessert Boston Cream Pie

chocolate sauce, rum caramel sauce, toffee almond crunch

65.00 per person

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. More information about the safety of consuming raw food is available upon request. Menu subject to gratuity, 3% administrative fee, 7% tax 10/16

Group Dinners

Dinner 3: Off the Hook

Lobster Bake

First Course

First Course

Crispy Point Judith Calamari

New England Clam Chowder

Rhode Island style (hot peppers and garlic), served family style

Second Course New England Clam Chowder Classic Caesar Salad

romaine, garlic croutons, shaved romano, creamy dressing

Second Course House Salad

cherry tomato, shaved carrot and sunflower seeds

Entrée Mussels & Steamers

Entrée

garlic, white wine

Seafood Casserole

Steamed 1.25-1.5 lb Lobster

scallops, shrimp, lobster, whitefish and cheese baked with sherry garlic butter, roasted fingerling potatoes, cauliflower, kale

from crisp, cold North Atlantic waters

Chouriço

Red Onion Jam Swordfish

jasmine rice, sautéed sherry mushrooms and spinach

Steamed 1.50-1.75 lb Lobster

from crisp, cold North Atlantic waters, corn, seasonal vegetable

Char Grilled 8 oz. Filet Mignon*

lemon, parsley, anchovy butter, served medium, mashed potatoes, broccoli vegetarian option available upon request

Dessert Chef’s Seasonal Dessert Key Lime Pie

Corn on the Cob Cole Slaw vegetarian option available upon request non seafood option available upon request

Dessert Boston Cream Pie

chocolate sauce, rum caramel sauce, toffee almond crunch 65.00 per person

lime cream, pomegranate sauce

Boston Cream Pie chocolate sauce, rum caramel sauce, toffee almond crunch 75.00 per person

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. More information about the safety of consuming raw food is available upon request. Menu subject to gratuity, 3% administrative fee, applicable tax

10/16

Group Lunches

Classic Lunch First Course New England Clam Chowder House Salad

Captain’s Lunch First Course New England Clam Chowder

cherry tomato, shaved carrot and sunflower seeds, creamy romano peppercorn dressing

Classic Caesar Salad

Entrée

Entrée

Char Grilled Shrimp

Lobster Roll

mashed potatoes, broccoli

Crabmeat Caesar Salad

romaine, garlic croutons, shaved romano, creamy dressing

Anna’s Baked Boston Cod

seasoned crumbs, roasted tomato, jasmine rice, spinach

Grilled Chicken Rice Bowl

brown rice, kimchi, shiitake, seaweed salad, spinach, gochujang sauce and sesame vinaigrette

romaine, garlic croutons, shaved romano, creamy dressing

traditional with mayo (additional 5.oo per person, per order) french fries, cole slaw

Char Grilled Faroe Island Salmon mashed potatoes, broccoli

Legal’s Crab Cake Sandwich

jumbo lump crab on a bun with mustard sauce, french fries, cole slaw

Marinated Chicken Breast

vegetarian option available upon request

lemon chive butter sauce, mashed potatoes, broccoli

Dessert

vegetarian option available upon request

Boston Cream Pie

Dessert

chocolate sauce, rum caramel sauce, toffee almond crunch

Key Lime Pie

lime cream, pomegranate sauce

35.00 per person

Chef’s Seasonal Dessert Key Lime Pie

lime cream, pomegranate sauce

45.00 per person

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

More information about the safety of consuming raw food is available upon request.

Menu subject to gratuity, 3% administrative fee, 7% tax

10/16

LEGAL SEA FOODS PRIVATE DINING WINE LIST

Our Corporate Sommelier is available to assist with wine selections.

Sparkling Prosecco, Jeio, NV

39

Cremant de Bourgogne, JCB Brut Rosé, NV

42

Champagne, Taittinger, “La Francaise” Brut, NV

55

Champagne, Veuve Clicquot Rosé, NV

79

Champagne, Laurent-Perrier, Vintage

95

White Chardonnay, Bartinney

Stellenbosch

39

Chardonnay, Sonoma-Cutrer “Russian River Ranches”

Sonoma Coast

45

Chardonnay, Ramey Cellars

Russian River Valley

55

Chardonnay, Cakebread

Napa Valley

59

Chardonnay, Mayacamas

Mt. Veeder

65

Pouilly-Fuisse, Domaine Ferret

Macon

59

Sauvignon Blanc, Southern Right

Walker Bay

35

Sauvignon Blanc, Cakebread

Napa Valley

45

Sauvignon Blanc, Cloudy Bay

Marlborough

52

Sancerre, Roland Tissier

Loire Valley

48

Pinot Grigio, Terlato

Friuli

39

Pinot Grigio, Santa Margherita

Valdadige

49

Pinot Gris, Trimbach Reserve

Alsace

39

Riesling, Dr. Loosen “Fischerei” Urziger Wurzgarten Spatlese

Mosel

49

Provence

45

Rosé Dry Rosé, Caves d’Esclans “Whispering Angel”

Red Pinot Noir, DeLoach “Block 1950”

Sonoma Coast

39

Pinot Noir, Elk Cove Vineyards

Willamette Valley

42

Pinot Noir, Hamilton Russell Vineyards

Hemel-en-Aarde

49

Pinot Noir, FEL

Anderson Valley

55

Pinot Noir, EnRoute “Les Pommiers”

Russian River Valley

60

Chianti Classico, Querceto

Toscana

35

Syrah, Tulip Winery “Reserve”

Upper Galilee

55

Malbec, Alcanza

Mendoza

39

Malbec, Vina Cobos “Bramare” by Paul Hobbs

Lujan de Cuyo

65

Merlot, Stags’ Leap Winery

Napa Valley

49

Cabernet Sauvignon, Buehler

Napa Valley

49

Cabernet Sauvignon, Sequoia Grove

Napa Valley

55

Cabernet Sauvignon, Jordan

Alexander Valley

74

Cabernet Sauvignon, Chappellet “Signature”

Napa Valley

89

Meritage Blend, Overture by Opus One

Napa Valley

145

Menu subject to gratuity, 3% administrative fee, 7% tax 10/16

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